Chef de Partie
Job Introduction
Job Purpose
To produce all catering services at the required times to the company’s standards, within the agreed specification and to the agreed performance, qualitative and financial targets. To take responsibility of your section and support the kitchen in the absence of the Senior Chefs.
Monday - Friday
Role Responsibility
Accountabilities or “What you have to do”
To ensure that the Company's and statutory regulations regarding hygiene, safety, and cleanliness are complied with and all tasks undertaken according to Safeguard and government regulations
To ensure the prompt service of all meals and services at the required times, to the company’s standard and client expectation in conjunction with the Head Chef
To ensure that methods of preparation and presentation comply with current trends and are within budgetary restraints.
To assist in the preparation of menus, relating to your work environment and the company
Develop a positive employee relations environment with all team members
To ensure that all goods are correctly stored and comply with Health & Safety legislation
To maintain records and carry out all necessary temperature checks in accordance with Sodexo company policy
To receive any necessary training, meetings and briefings to complete your job responsibilities to the Company and Client standards
Rotate stock in accordance with company policy to ensure the efficiency of the unit
To carry out any reasonable request by management pertaining to the service to the client and company
On the job training/support for junior team members
The Ideal Candidate
Experience working in a standards /compliance environment
Relevant qualification and training
Food is well prepared and served on time
Kitchen and equipment is kept clean and meets neccessary legislative requirements
Strong team work ethics are in place, shifts are covered and flexiblity to working hours are in place
Food waste is effectively managed in line with company policies and initiatives
Achievement of all safety audits
Participation in all training, support is requested to ensure competence
Health and safety issues are actively reported and dealt with immediately
Escalation of all food issues
Training is taken on board, and acted upon, if further understanding required additional coaching and training is requested
Achievement of all performance objectives
Actively participate in team building and meetings, openly sharing views and offering suggestions and feedback
Achievement of NVQ level 2 achieved
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